There are a variety of salts that add flavor to the foods we eat. Of course as stated earlier, salt should be used in moderation for health reasons. I (Litsa) enjoyed this quick, handy comparison notation that was found in my Runner’s World June 2015 issue:
Table Salt: The most common salt, it’s available in plain and iodized versions. Iodine is a necessary trace mineral important for thyroid function. It’s in some vegetables, kelp, dairy, and saltwater fish—do you don’t necessarily need extra from table salt. Best for BAKING: Smaller crystals easily incorporate into batter.
Sea Salt: Made from evaporated seawater. These crystals contain trace minerals such as copper, iron, zinc, and manganese. Best for COOKING. Fine sea salt, which is ground into small crystals, blends well in dressings, sauces, and soups. Coarse or regular sea salt adds a salty, crunch bite when sprinkled on fish or meat just before serving.
Kosher Salt: The coarse crystals are bigger in volume. This means that 1 teaspoon kosher salt contains less sodium than 1 teaspoon table salt. Best for COOKING. When lightly seasoning your food, you can often swap kosher salt in for table salt without a taste difference. If you need to be precise, use 1 1/4 teaspoons Kosher per teaspoon table salt.
Gourmet Salts: Sourced from all over the world, fancy finishing salts come in a range of crystal sizes and colors, including pink, beige, red, and even black, with slight differences in flavor profiles. The also contain trace minerals. Best for MIXING into a spice rub before grilling meat or adding a few flakes atop cooked meat, vegetables, or salads.
Most of these salts are located in my pantry and/or spice rack. We often use Hickory Smoked Salt on our meat prior to grilling. I enjoy the Pink Himalayan salt on my salad and/or sea salt on my grilled vegetables and/or in my Greek dishes. Table salt doesn’t often make the cut on my food but my husband enjoys it on his (and he is an adult so…) food. Salt elevates the flavor of food but a pinch is all we need most of the time.
Credit to Runner’s World (Jessica Migala’s article Worth Your Salt) June 2015 for Salt Notations
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